Editorial Policy

Here at Frosting and Fettuccine my mission is to show home bakers how to make easy yet impressive desserts. That means that most of my recipes require little prep time, and are on the short side of baking times. For me, I am not a fan of having to wait days for a dessert to be ready, or have to chill something for hours before its ready to be baked.

Thats why you wont find many recipes with yeast that take hours to proof, or extremely fussy recipes like macaroons that might need a lot of troubleshooting. Instead you’ll find a ton of cookies, cakes, and cupcake recipes with frostings to match that are perfect for everyday baking.

Once in a while I will share a recipe that might require a bit more time but I always break it down extremely simply and step by step.

As a Le Cordon Bleu trained pastry chef I know how to make all kinds of desserts, but the kind of recipes I like to share are the ones that only look like you spent the whole day in the kitchen. This is joyful baking for me and I hope it is for you too!

Recipe Creation

Each of the recipes on this site have been tested before being published. I am a stickler for getting the recipe right, so if it feels off to me I will test it over and over again until it is.

Literally, its a problem, I will keep going until the wee hours of the night. It’s almost like a game I play with myself to see who will win. That means that some recipes on here have been tested 7, 8, or 9 times before they are published.

Photography

I am an award winning professional food photographer and shoot each of my recipes in my home studio. Each of the recipes are shot by me, I do not hire out my photography.

Comment Policy

I LOVE getting comments on my blog, seriously! It’s so lovely and honoring to hear that you use my recipes for special occasions and it truly makes my day when you love a recipe as much as I do. I do my best to respond to each comment and check them weekly.

I am also open to constructive feedback if you have tried a recipe personally and did not enjoy it. If a negative review is written in a respectful, kind, and helpful way for other readers then the comment will be approved and replied to.

However I do not tolerate any comments that are disrespectful, hateful, obnoxious, rude, or irrelevant and I reserve the right to remove or not publish any comments that go against this policy.

Star ratings

Star ratings are highly encouraged! They really help other people see how well (or not) a recipe is- this goes for all blogs, not just mine. In order to leave a star rating that is less than 5, a comment must be written along with it to give an explanation of why.

Errors & Typos

I’m human and I’m a one woman show over here. It’s me running this whole site (amazing right?!) and I make mistakes sometimes. If you find an ingredient missing or a typo somewhere (one time I wrote seal salt instead of sea salt lolll) please email me using the contact form so I can fix it- unless I find it really funny and then I’ll keep it there for everyone to laugh at too. See if you can find my mistake in my how to thicken frosting quickly post.

Guest Posts

I do not accept guest posts on my site. It’s written on my contact form in bold letters so please do not email me about it. If I get an email about a guest post or contributor it will be immediately deleted and not read.

Contact

Have a question, comment, or wanna be friends? Email me using the contact form! (scroll down)

Thanks for being here!

xx,

Sam